[国际新闻] 纽约餐厅超名贵薄饼 售价一千美元

日月光

美国纽约市一间餐厅推出堪称全球最名贵的意大利薄饼，采用6种鱼子酱及新鲜龙虾炮制，每个盛惠一千美元。这款超豪薄饼直径30厘米（12吋），可以切成8块，每块售价125美元。薄饼贵在选用6种珍贵鱼子酱及新鲜龙虾制作，再以法式酸奶油及细香葱作配料。
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% P- [/ N3 y' K* L　　它是餐厅老板塞利马杰花了逾一年时间研制，至今已售出一个。由于预备材料需时，鱼子酱要在提早落订，因此顾客想吃的话，必须在一日前预订。这款薄饼究竟是否物有所值，实在见仁见智，但塞利马杰就对这款薄饼充满信心，认为吃得起的顾客一定会回头再光顾。但顾客如果还有余钱，可以光顾邻近一间餐厅，它推出了一款金箔雪糕新地，上铺23卡金叶，一客要1000美元。+ I4 }" I+ Y1 M" v6 P0 A
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　　塞利马杰29年前由阿尔巴尼亚移居纽约市，在当地开了6家意大利薄饼餐厅。其中只有位于曼哈顿的Nino's Bellissima餐厅，才推出这款名贵意大利薄饼。他相信，这种豪华薄饼大有市场，因为它非常美味，顾客一定会再次光顾。rs238848.rs.hosteurope.de0 b  X5 b1 T! u. j+ {
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Delivery isn't included in price of $1,000 pizza
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; L) ?$ ?6 C  R+ R7 _rs238848.rs.hosteurope.deNEW YORK - The city that brought you the $55 macaroni and cheese and an omelet that cost a grand now has a pizza to match.: a3 N4 c2 \" F
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An East Side eatery has given a makeover to the city's fast-food favorite - and added a gulp-inducing $1,000 price tag.
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0 I! G4 r) p2 ]Nino's Bellissima Luxury Pizza is piled high with 8 ounces of caviar, slices of fresh lobster, wasabi and chives on a creme fraîche sauce.
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"It's not for everyone," says Nino Selimaj, owner of the restaurant, who recommends washing down the creation with Dom Perignon rather than Coca-Cola.
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"It's something special. It's a pizza for people who like luxury. It's the most expensive pizza on Earth."
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$ y* ^0 E/ R- G; g6 g人在德国 社区As of Wednesday, the pricey pie had been bought by only one customer - private investigator and restaurant regular Bo Dietl." w- p' X  S. |
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"When (Selimaj) told me about it, I thought he was on crack," Dietl said. "But eating it was like Disney World. The balls of caviar just pop in your mouth. It was an exciting taste.". L- K* x) _* I8 W2 V

/ D7 O! K/ ]7 ^( a/ [# G' uSelimaj's pizza price matches the $1,000 omelet that graced Le Parker Meridien hotel's menu in 2004 and makes the truffle-topped mac and cheese at the Waverly Inn look like a relative bargain.
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He said he experimented with truffles before settling on lobster and caviar.
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4 |" \( f* B4 z, f2 D/ K/ XAnd, yes, there's a markup, but a pie costs $720 to make, he said. Orders have to be placed 24 hours in advance.: r; Y- Y8 P/ J: d: I9 L3 x+ u; U

% P% @( s- N1 L3 oA New York Daily News reporter who had a bite thought it "was tasty."  X- f* I' P! p; V) w! ^

6 ^2 _* g6 _! |% @' C1 A; n7 y"I felt like I was eating a high-end appetizer," he said. "The blend of the dough and the creme fraîche sauce and the fish - it all seemed to work well together."
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" M# i( M. S1 Z人在德国 社区Customer Lori Irushalmi, 33, a Manhattan mom, tried a free slice Wednesday, folding it in two like a true New Yorker.
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. @- w* W& @( C' Z4 e- d"It's not bad," she said. "It's salty, it's fishy, but it's not overpowering."
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"It's tasty," she concluded, "but I would never pay for it."; {2 a' y$ s9 g' j
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